Tandoori Chicken

Marinade your chicken for anything from 2-24 hours for yummy authentic tandoori chicken! The red colour will come from the chilli powder and not from food colouring.

PREP TIME 15 minutes

COOK TIME 30 minutes



  • Chicken on the bone. A mixture of thighs and drumsticks skinned and slashed to the bone. (1kg)
  • 1 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • Juice of 2 lemons
  • 2 tablespoons plain yoghurt
  • 3 tablespoons rapeseed oil
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2-3 teaspoons red chilli powder
  • 1 teaspoon mango powder (amchur)
  • Half a teaspoon turmeric
  • 2 tablespoons butter, melted


In a large casserole dish mix all the masala ingredients except the butter.

Rub the mixture all over the chicken and leave to marinade for a minimum of 2 hours up to 24 hours

Heat your grill to the highest setting and cook for about 20 minutes (or until the juices run clean when pierced with a knife)

Once cooked pour over the melted butter, sprinkle with coriander and serve with naan and a mint chutney or my kebab shop chilli sauce (see recipe)

Are you interested in a step-by-step masterclass on how to cook this recipe? Please fill out the form below and I'll be in touch!

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